|
KOLA
URUNDAI (Vazhaipoo)
| Plantain
flower |
1
(vazhaipoo) |
| Ginger |
3
inch (finely chopped) |
| Fennel
seed |
2
tsp |
| Green
chili |
4 |
| Coconut
grated |
3/4
cup |
| Coriander
leaves |
Chopped |
| Salt |
|
| Oil |
|
- Removing
florets: Apply little oil on both the hands to avoid
sticking.
- Take
out cover of the plantain flower one by one and remove a bunch of
florets at a time.
- Hold
them in hand and brush on the top of the bunch. This will make the
stamens (thick filament with pollen) visible.
- Remove
the stamens only and cut the bunch into small pieces.
Soak
them in water mixed with turmeric powder (otherwise it will become
black).
- Remove
all the florets until you reach the heart (middle) of the flower.
Heart
of the flower can be chopped and cooked along with florets.
- Cooking
the florets: Cook
the chopped florets until it becomes soft.
- Making
Vada: Heat the pan with the oil and add chopped ginger,
green chili, salt, fennel seeds and grated coconut, fry for a min
and add coriander leaves, cooked plantain flower fry for 2 min. Let it
be cool.
- Grind
all the fried ingredients coarsely with adding little water.
- Take
small amount of ground plantain and make small ball (like golf
ball size). Then deep- fry the balls in the hot oil until it becomes
golden brown color.
Recipe by by
B. Vasanthakumari, TN, India.
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